Our guest is Kelly Higginson who provides an in-depth look at Canada’s restaurant industry, revealing the sector’s complex challenges and innovative solutions. Drawing from her extensive experience, Higginson discusses the ongoing struggles with rising input costs, workforce shortages, and the impact of economic pressures on restaurants nationwide.

The conversation explores critical issues like immigration cuts, the importance of culinary training programs, and the potential of technology to support operators. Kelly highlights the “Food is Food” campaign, which demonstrated how policy changes like the GST holiday could create jobs and stimulate economic growth.

Emphasizing the restaurant industry’s role as a cultural and economic driver, she underscores the sector’s resilience. From addressing misconceptions about skilled labor to advocating for supportive policies, Higginson paints a nuanced picture of an industry adapting to unprecedented challenges while remaining essential to Canada’s social and economic fabric.

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